Dice onion, 2 cloves garlic and one medium to large head of cauliflower.
Sauté onion and garlic (salt and pepper) in 1 tablespoon of olive oil over medium heat until soft (about 5 minutes).
Add cauliflower and chicken broth and bring to a low boil. Cook about 10-15 minutes until cauliflower is soft.
Use immersion blender or add small amounts at a time to a regular blender (very small amounts or this could blow the top off of the blender) until soup is smooth and creamy. Return to pot.
Season with a pinch of nutmeg, salt and pepper to taste, a dash or two of cayenne (again to taste).
Add 1/4 - 1/2 cup of fat free half and half (can use milk or real half and half or even cream if you're not really worried about calorie/fat content). add 1/4 cup or so of good quality parmesan cheese (a nice Gouda or even Swiss would probably work just fine).
Simmer over low heat - do not boil after adding milk - for 10 or 15 minutes just to heat thoroughly, melt cheese and meld flavors.
Garnish with additional pepper, chives, sprinkle of cheese or maybe even some chopped bacon.
There are 98 calories in 1 serving of Silky Cauliflower Soup.